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Dijon and Molasses Breaded Pork Chops with a Dried Cherry Chutney Recipe

Dried Cherry Chutney

1 Apple, Peeled and Diced
½ Red Onion, Finely Diced
2 Cups of Dried Cherries
2 Cups of Vegetable Stock
¼ Cup Cranberry Juice
1 Orange, Juiced
2 Tbsp Honey
1 Bay Leaf
¼ Tsp Nutmeg
½ Tsp Coriander
½ Tsp Sage
Just a Pinch of Cinnamon
Salt and Pepper To Taste

Sautee Apples and Onion over Medium/High heat until tender and translucent, approx. 4-5 minutes. Add the rest of the ingredients and simmer for 30 minutes, stirring occasionally.

Molasses Crust

1 Cup Molasses
¼ Cup Dijon
(Mix Molasses and Dijon together)
4 Cups of Breadcrumbs (leave separate)

8 Pork Chops

Run Pork Chops through the Molasses and Dijon mixture then press firmly into breadcrumbs. Bake on a greased pan in a 400-degree pre-heated oven for 15 minutes.

Fried Green Tomato Napoleon Recipe

Tomato Jam
12 Roma Tomatoes,
2 Tsp Butter
½ Cup Sugar
1 Lemon, Juiced
1 Pinch of Salt

Sautee Tomatoes and Butter for 15 minutes then add the rest of the ingredients and simmer for 30 minutes.

Brown Sugar Pickled Onions
1 Medium Red Onion, halved and half-moon sliced thin
¾ Cup Brown Sugar
¾ Cup Apple Cider Vinegar

Add all ingredients together in a saucepot and simmer for 30 minutes.

Balsamic Reduction
2 Cups Balsamic Vinegar

Cook over medium/high heat and reduce to 1 Cup and let cool

Roasted Red Pepper Oil
6oz Roasted Red Pepper
1 Cup Olive Oil
1 Pinch of Salt

Puree all together and then strain with a fine mesh strainer.

Fried Green Tomatoes
2 Cups Flour
¼ Cup Milk
5 Green Tomatoes, Cored and Sliced
3 Cups Cracker meal
Pinch of Salt and Pepper

Using 3 Bowls, Flour in one, Mix Egg and Milk in one, Cracker meal in one. Run Tomatoes through flour, then egg wash, the, crackers. Fry at 375 Degrees until golden brown.

Additional Ingredients
½ Cup Goat Cheese
6 Basil Leaves, Sliced Thin

Tower tomatoes by layering the tomatoes, tomato jam, goat cheese. Then garnish with the Balsamic Reduction and fresh basil.

6th and Vine

209 West 6th Street Winston-Salem, NC 27101
(336) 725-5577

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